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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 24 |
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A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.Jane Montgomery, Hilliard, Ohio Ingredients:
3 pounds uncooked skinless turkey breast, cubed |
4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or johnsonville® hot ground sausage |
3 tablespoons olive oil |
2 medium onions, chopped |
1 medium sweet red pepper, chopped |
4 garlic cloves, minced |
1/2 teaspoon cayenne pepper |
2 cups tomato puree |
1 cup white wine or chicken broth |
5 cups water |
4 cups uncooked long grain rice |
3-1/2 cups chicken broth |
2 teaspoons salt |
1 teaspoon dried thyme |
3/4 teaspoon saffron threads or 2 teaspoons ground turmeric |
1 bay leaf |
2 pounds uncooked medium shrimp, peeled and deveined |
3/4 cup pitted greek olives |
1/2 cup minced fresh parsley |
Directions:
1. In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm.
2. In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
4. Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley. Yield: 24 servings (1 cup each).
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